Careme

Instructions

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1. 1.

   Remove the skin and bones from 1 1/2 pounds chicken thighs, then cut the meat into 1-inch pieces. Toss with 2 grams fine sea salt and let stand for at least 10 minutes while you start the rice.

2. 2.

   Rinse 3/4 cup jasmine rice until the water is mostly clear. Combine it in a small saucepan with 1 1/4 cups water and 1.5 grams fine sea salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. 3.

   While the rice cooks, whisk together the stir-fry sauce:

   • 1 1/2 tablespoons fish sauce
   • 1 tablespoon low-sodium soy sauce
   • 2 teaspoons light brown sugar
   • 1 teaspoon cornstarch
   • 1/4 teaspoon crushed red pepper flakes
   • 2 tablespoons water

   Set the sauce aside.

4. 4.

   Prepare the vegetables and aromatics:

   • Thinly slice 1 large red bell pepper.
   • Mince 3 garlic cloves.
   • Finely grate 1 tablespoon peeled ginger.
   • Pick the leaves from 0.5 ounce Thai basil.

   Keep the sliced pepper, combined garlic and ginger, and basil separate.

5. 5.

   Heat a large skillet or wok over medium-high heat until very hot. Add 2 tablespoons neutral cooking oil, followed by the seasoned chicken in a single layer. Cook undisturbed for 2 minutes, then stir-fry for 3 to 4 minutes until lightly browned.

6. 6.

   Add the sliced pepper and stir-fry for 2 minutes so it remains slightly crisp. Add the garlic and ginger and cook for 30 seconds. Stir the sauce again, pour it into the pan, and toss for 1 to 2 minutes until glossy and the chicken reaches 175°F.

7. 7.

   Remove the skillet from the heat. Add the Thai basil and squeeze in the juice from 1 lime, tossing just until the basil wilts.

8. 8.

   Fluff the jasmine rice, divide it between two shallow bowls, and spoon the Thai basil chicken and red pepper stir-fry over the top.

Want more detail? See the temperature guide.